Easy, quick and affordable fish recipes

Ingredients

• 5eggs
• 50 gdesalinated cod
• to tastechopped parsley

Instructions

1. 1

   Beat the eggs

   Separate one egg and put its yolk in a dish with the other four eggs. Beat well, but do not add salt yet.

2. 2

   Stir over heat

   Pour the beaten eggs into a tall, narrow saucepan rather than a frying pan or shallow dish; if possible, use one that is not non-stick. Set it over medium-high heat and stir vigorously and continuously with a wooden spoon. If the pan gets too hot, lift it off the heat briefly while continuing to stir, then return it once the temperature has settled.

3. 3

   Check the texture

   After a couple of minutes, keep stirring without stopping as the eggs thicken. They should be just set, with some yolk still slightly undercooked: aim for a creamy scramble, not broken-up omelette.

4. 4

   Add the cod

   Remove the pan from the heat for good and add the cod. Add its share of salt and a small drizzle of olive oil, then mix briefly and transfer everything to a plate immediately. The mixture should slump slightly and then stop; if it falls in one firm lump, it has overcooked, while if it spreads very quickly across the plate, it is still undercooked.

What is a Spanish-style cod scramble?

This dish pairs gently cooked eggs with desalinated cod, a familiar combination in Spanish home cooking. Rather than forming a flat tortilla, the eggs are stirred in a tall saucepan until they stay soft and creamy.

Extra yolk gives the scramble richness, while adding the cod after cooking helps keep the fish from spending too long over the heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 0g protein, 0g carbs, 0g fat.

The eggs provide most of the protein and fat, while the cod adds more protein; the recipe contains very little carbohydrate. Serve it with vegetables or salad, and add bread if you would like a more substantial meal.

Choosing and preparing the cod

Desalinated cod: use cod that has already been soaked and prepared to remove excess salt. Its remaining saltiness seasons the eggs, so the method holds back added salt until the cod goes in.

Flake size: if the cod is in large pieces, break it into bite-sized flakes before adding it so it can be mixed through the scramble.

Why use a tall saucepan?

Pan shape: a tall, narrow saucepan gives the eggs depth to move around as you stir. A flat pan spreads them thinly and makes it harder to keep the mixture soft.

Surface: the recipe suggests a non-stick-free pan if available. Keep the spoon moving and adjust the pan's position over the heat to prevent the eggs catching.

Keep the eggs moving

Steady stirring: stir vigorously from the beginning and do not pause as the eggs thicken. If the heat feels too strong, take the pan off the hob briefly but continue stirring.

Doneness: remove the pan when the eggs are mostly set but still look glossy, with a little yolk not fully set. Residual heat will continue to cook them after the cod is mixed in.

Serve straight away

Timing: transfer the scramble to a plate as soon as the cod is incorporated. Leaving it in the hot saucepan can push the eggs past their creamy stage.

On the side: serve with bread or a simple salad for a fuller plate. Add the chopped parsley at the table if you want its fresh herbal flavour.

Recipe notes & tips

• Have the cod and serving plate ready before you start cooking the eggs.
• Use a wooden spoon to keep the mixture moving across the base of the saucepan.
• Lift the pan off the heat briefly if the eggs begin thickening too quickly.
• Stop cooking while the eggs are still glossy, as they continue to set from residual heat.
• Add salt only after the cod goes in, since the fish brings its own seasoning.

Variations

• Add parsley: stir in the chopped parsley just before serving for a fresh finish.
• Serve on toast: spoon the scramble over toasted bread for a more filling meal.
• Add black pepper: season lightly at the end for a gentle peppery note.
• Include spring onion: finely slice it and soften it separately before adding the finished scramble.
• Use a softer finish: take the pan off the heat a little earlier and let residual heat finish setting the eggs.

Common mistakes to avoid

• Adding salt too early: the cod is already salty, so wait until it is mixed in before seasoning.
• Stopping the stirring: the eggs can set unevenly; keep the spoon moving throughout cooking.
• Using a shallow pan: the eggs spread thinly and are harder to keep creamy; choose a tall saucepan.
• Leaving the pan over strong heat: the eggs may overcook quickly; lift it off the heat while continuing to stir.
• Waiting to plate: the hot pan keeps cooking the eggs; transfer the scramble as soon as it is mixed.

How to store

This scramble is best eaten straight away, as the eggs continue to firm up and can lose their creamy texture. If needed, refrigerate leftovers promptly in a covered container and use within 1 day; reheat gently in a saucepan over low heat, stirring often.

Frequently asked questions